Roast Tomato Soup


1 large onion, chopped

2 tablespoons olive oil
1-2 garlic cloves
900g tomatoes, chopped
1 red pepper, seeded and chopped
4 carrots chopped
600ml / 1 pint vegetable stock

Roasting Tin
Blender (hand blender is best)
Serves 4

Preheat oven to 200oC/ Gas 6/ Fan 180

Toss the tomoatoes, peppers, carrots, garlic and onion in a large roasting tin. Season ell with salt and ground black pepper, roast for 40 minutes.

Pour over the stock and stir, making sure you scrape the scorched vegetable juices off the bottom of the pan.

Either transfer to a blander or use a hand blander to make a smooth soup. Transfer to a pan to gently re-heat.